Effects of Drying Method on Selected Properties of Ogi (Gruel) Prepared from Sorghum (Sorghum vulgare), Millet (Pennisetum glaucum) and Maize (Zea mays)

Jozef Kokini, James Acton, Steven Pao, Fabio Mencarelli, Noureddine Benkeblia
2013 Journal of Food Processing & Technology   unpublished
Citation: Esther L, Charles AO, Adeoye OS, Toyin OA (2013) Effects of Drying Method on Selected Properties of Ogi (Gruel) Prepared from Sorghum (Sorghum vulgare), Millet (Pennisetum glaucum) and Maize (Zea mays).
fatcat:2m4kqjnrdjca5jqfwtfd4jvxau